#risotto

#risotto

I'm a newly minted RISOTTO fan, completely charmed by their paper goods - like their adorable Risograph calendar and their delightfully graphic prints. Their subscription, Riso Club, has been going strong since 2017, sending monthly artist-collab postcards to members. Now they're celebrating a huge milestone: the 100th issue! To mark the moment, they're publishing RISOTTOPIA, featuring work from Nathalie Du Pasquier, Peter Shire, and Barbara Stauffacher Solomon. A very fun celebration for a very joyful print community.

Risotto alla milanese is, like the city it calls home, elegantly simple, but very rich. The saffron that gives the dish its striking colour is rightly expensive (it takes about 150 flowers to produce a mere gram), but you don't need much and, though it's often served alongside osso buco, I think it makes a fine meal on its own with a bitter-leaf salad.

achieving the perfect balance of creaminess (the mantecatura) without overcooking the rice is very challenging.

It's a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. You can serve this sauce however you like: I often stir it through pasta for a quick dinner, but when I have more time, I stir it through a white risotto.